Description
This vibrant Lemon Chicken Orzo Spinach soup is a comforting and flavorful meal, perfect for a cozy lunch or dinner. Combining tender diced chicken, nutritious spinach, and lemon zest with delicate orzo pasta in a savory chicken broth, this dish offers a beautiful balance of fresh and hearty flavors. Ready in just 45 minutes, it’s simple to prepare and ideal for a wholesome weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 2 boneless, skinless chicken breasts (about 14 oz), diced
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups baby spinach, roughly chopped
Grains and Broth
- 1 cup orzo pasta
- 6 cups low-sodium chicken broth
Seasonings and Oils
- 2 tablespoons olive oil
- Zest and juice of 1 large lemon
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Garnish (optional)
- Fresh dill or parsley, chopped
- Lemon wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Build flavor base: Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn the garlic.
- Brown chicken: Add the diced chicken breasts to the pot. Season with salt and freshly ground black pepper. Cook for 3 to 4 minutes until the chicken is lightly browned but not fully cooked through.
- Simmer broth: Pour in the low-sodium chicken broth. Add the bay leaf and dried oregano. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook orzo and chicken: Stir in the orzo pasta. Simmer the soup for 8 to 10 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked.
- Finish with citrus and greens: Remove and discard the bay leaf. Stir in the roughly chopped baby spinach, lemon zest, and lemon juice. Simmer for an additional 2 minutes until the spinach is wilted. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls. Garnish with freshly chopped dill or parsley and lemon wedges if desired. Serve hot and enjoy your refreshing and nourishing lemon chicken orzo spinach soup.
Notes
- You can substitute chicken breasts with boneless thighs for a richer flavor and juicier texture.
- For a gluten-free option, swap the orzo pasta with gluten-free small pasta or rice.
- Add a pinch of crushed red pepper flakes while sautéing garlic if you prefer a hint of heat.
- Fresh herbs like dill or parsley can be added both during cooking and as a garnish for extra brightness.
- Using low-sodium chicken broth allows better control over the saltiness of the soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
